Canning Recipes




Squash Pickles
Serving Size: 1

Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2/3 cup salt
3 cups water
8 cups thinly-sliced yellow squash
2 1/2 cups sugar
2 cups white vinegar
2 teaspoons mustard seed
2 onions -- sliced
2 green bell peppers -- sliced
1 jar pimentos - (4 oz) -- drained

Mix salt with water. Submerge yellow squash in the salt water in a crock
or large jar and let set 3 hours; drain.

Mix sugar and white vinegar; add mustard seed and bring to a boil. Add
the onions, bell peppers and pimentos. Return to boil. Remove from heat
and cool or, if canning, put in pint jars while hot and seal. For eating,
store in refrigerator.

This recipe yields ?? servings.





© 2008 canning-recipes.com contact